Thursday, April 29, 2010
Gluten Free Pizza
This pizza dough is the closest I have come to the real deal. Shawn says its better than Godfather's Gluten Free Pizza. This is the recipe I used.
Mix all of these dry ingredients together in your stand mixing bowl.
1/2 cup brown rice flour
3/4 cup Soy flour
3/4 cup corn starch
2 tsp Xanthan Gum
3/4 tsp Salt
2 tbsp Sugar
In a separate bowl mix these ingredients and set aside to bloom.
1 tsp of sugar
2 1/2 tsp of active dry yeast
1/4 cup of warm water (between 115 and 120 degrees)
In a separate bowl mix the following ingredients and set aside to come to room temperature.
2 1/2 tbsp of olive oil
1/2 tsp of cider vinegar
2 tbsp of cream (half and half/heavy cream/vitamin D milk/sour cream.. all work)
last ingredient is 2 eggs (also at room temperature).
With mixer running, add the eggs, [mix] , add the bowl of vinegar/oil/cream , [mix] , add the activated yeast, [Mix] , add the remaining 1/2 cup of water. [Mix]
Brush your pan with olive oil lightly, then with olive oiled fingertips and palms begin pressing out your pizza dough from thin to hand tossed thickness (your choice) this dough is awesome!
When dough is the shape and size and thickness you want it (it will puff and rise ever so slightly) Bake in your oven (preheated to 375) for 10 minutes.
Pull out the dough and turn the oven up to 400 degrees. Top with the toppings of your choice (the one in the picture is simple cheese and pepperoni. Bake at 400 for another 7 to 10 minutes (do not over cook).
TIP ~~~ Let everything sit out to room temperature, do not use cold ingredients.
© The Gluten Free Spouse / Shawn Christopher Mooney
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